You've heard of Marry Me Chicken, but have you heard of Marry Me DIP? 💍 🤭 It's creamy, bursting with flavor, and finished off in the oven for that extra melt-factor. What more could you ask for? 1/2 cup drained julienne-cut sun-dried tomatoes in oil, chopped 1 tablespoon oil from sun-dried tomatoes jar 1 tablespoon minced garlic 1 tablespoon tomato paste 1 (8 ounce) package cream cheese, softened, cut into 1-inch cubes 1 cup sour cream 1 (6 ounce) package frozen cut leaf spinach, thawed and drained, then patted dry 1/2 cup Parmesan cheese, grated 1 teaspoon Italian seasoning 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1 1/4 cups shredded low-moisture part-skim mozzarella cheese, divided chopped fresh basil crostini toast, for serving Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Heat 1 tablespoon sun-dried tomato oil in a 10-inch enamel-coated cast-iron skillet over medium. Add garlic and tomato paste and cook, stirring constantly, until garlic is fragrant and tomato paste is slightly darker in color, 2 to 3 minutes. Remove the skillet from heat and whisk in cream cheese and sour cream until smooth. Fold in spinach, Parmesan, Italian seasoning, pepper, salt, sun-dried tomatoes, and 1 cup mozzarella until evenly combined. Spread tomato mixture into an even layer. Sprinkle evenly with remaining 1/4 cup mozzarella cheese. Bake in preheated oven until cheese is fully melted and edges are bubbling, 8 to 10 minutes. Without removing skillet from oven, increase oven temperature to broil. Broil until cheese is lightly browned on top, 3 to 5 minutes. Garnish with basil and serve immediately with crostini. 🧑‍🍳: @Natalie #diprecipes #marrymechicken #easyappetizers #cheese #dips - @allrecipes